Strawberry Loaf Cake
Perfect for sweet summer strawberries, this is a no fuss, easy dessert to make.
The cake is moist and sweet. Made with sour cream and vanilla, the cake acts as a sponge for the fresh strawberries and jam that are swirled throughout the entire loaf.
Served with a side of cold whipped whip cream and some fresh strawberries it is perfect for a mid summer cook out.
I personally just make it, leave it on the kitchen counter with a knife on the side of the plate and it is gone in a few hours! Every time someone in my house walks past it, they take a slice! Such a yummy treat!
The inspiration for this cake comes from watching Wimbledon for two weeks in the summer, this cake makes me think of the famous strawberries and cream served during this Tournament. If you can’t go to Wimbledon, bring Wimbledon to you!
This is how I made this Strawberry Loaf Cake:
Preheat the oven to 350º
In a large bowl, using a whisk, mix the eggs, the vegetable oil and sour cream. Mix well.
Add the sugar and mix well until it starts to dissolve and the mixture has lightened in color.
Add the vanilla and combine well.
In a separate bowl, sift the flour, baking powder, baking soda and salt.
Add the fresh strawberries to the flour mixture and coat them well.
Add the dry ingredients and strawberries into the bowl of the wet ingredients.
Tip! Mixing the strawberries into the flour first allows them to get coated therefore preventing them from sinking completely into the bottom of the loaf when baking.
Mix the dry and wet ingredients until just combined.
Tip! Mixing the batter too much creates a stiff and dry cake.
Spray a loaf pan with nonstick spray and pour the batter into the loaf pan.
Spoon the strawberry jam throughout the loaf and using a toothpick, swirl in the jam into the batter.
Bake the cake for 45 minutes until a toothpick comes out clean when inserted in the middle of the cake.
After the loaf has baked, allow it to rest and cool down, especially if served with whipped cream.
Tip! If the cake is warm, it’ll melt the whip cream.
Um-mold the cake and serve with a side of whipped cream and fresh strawberries.
ENJOY!
Strawberry Loaf Cake
Equipment
- 1 5×10 inch Loaf pan
Ingredients
- 2 extra large eggs at room temperature
- 1/2 cup vegetable oil
- 2/3 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup fresh strawberries diced small
- 1/4 cup strawberry jam with whole strawberries
Instructions
- Preheat the oven to 350
- In a large bowl, using a whisk, mix the eggs, the vegetable oil and sour cream. Mix well.
- Add the sugar and mix well until it starts to dissolve and the mixture has lightened in color.
- In a separate bowl, sift the flour, baking powder, baking soda and salt.
- Add the fresh strawberries into the flour mixture and coat them well.
- Add the dry ingredients and strawberries into the bowl of the wet ingredients.
- Mix the dry and wet ingredients until just combined.
- Spray a loaf pan with nonstick spray and pour the batter into the loaf pan.
- Spoon the strawberry jam throughout the loaf and using a toothpick, swirl in the jam into the batter.
- Bake the cake for 45 minutes until a toothpick comes out clean when inserted in the middle of the cake.
- After the loaf has baked, allow it to rest and cool down.
- Um-mold the cake and serve with a side of whipped cream and fresh strawberries.
- ENJOY!